Samantha When the craving for comfort food hits but I still want something with fresh flavor, this creamy pesto chicken and gnocchi bake always comes to mind. It’s one of those weeknight wonders I pull out when I need a cozy, cheesy casserole that doesn’t take hours to prepare. And the fact that my whole family loves it? That’s just the icing on the cake—or should I say, the cheese on the gnocchi.
There’s just something magical about the way tender potato gnocchi soaks up a creamy pesto sauce. Add in juicy shredded chicken, gooey melted cheese, and a touch of bright spinach, and you’ve got a meal that’s equal parts satisfying and vibrant. It’s everything I want in a baked casserole—comforting yet not too heavy, rich with flavor but balanced with freshness. Best of all, this creamy chicken and gnocchi bake comes together quickly with just a handful of pantry staples.
If you love chicken pesto gnocchi bake, creamy chicken and gnocchi, or baked pesto chicken gnocchi, this recipe will quickly become a favorite. Tender gnocchi, shredded chicken, rich pesto, and plenty of gooey cheese come together in one pan for a dish that’s hearty, satisfying, and meal prep friendly. And yes, it hits all the comfort food notes while still offering the brightness of fresh herbs and spinach.
Creamy Pesto Chicken and Gnocchi Bake
Ingredients
- 2 cups shredded cooked chicken rotisserie or poached
- 1 lb potato gnocchi
- ½ cup prepared basil pesto store-bought or homemade
- 2 cups baby spinach
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup heavy cream
- 2 garlic cloves minced
- Salt and pepper to taste
- Olive oil for greasing the pan
Instructions
- Step 1: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
- Step 2: In a large mixing bowl, combine the cooked shredded chicken, uncooked gnocchi, pesto, baby spinach, minced garlic, heavy cream, half of the mozzarella, and Parmesan. Season with salt and pepper to taste.
- Step 3: Pour the mixture into the prepared baking dish and spread it evenly.
- Step 4: Top with the remaining mozzarella cheese.
- Step 5: Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Step 6: Let the bake rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
Secret Tips for the Best Creamy Pesto Chicken and Gnocchi Bake
- Choose High-Quality Pesto: The flavor of your creamy pesto chicken and gnocchi bake depends heavily on the pesto you use. Whether store-bought or homemade, opt for pesto made with real olive oil, fresh basil, and Parmesan. For an extra boost, stir in a little extra garlic or lemon zest before baking.
- No Need to Pre-Boil Gnocchi: One of my favorite tricks for one pan creamy chicken gnocchi bake is to skip boiling the gnocchi. It cooks perfectly in the creamy pesto sauce, soaking up all that rich flavor while keeping prep super simple.
- Add Texture with Breaded Chicken: While this recipe works with shredded or poached chicken, I sometimes use breaded chicken cutlets for extra texture and a golden, crispy contrast to the creamy pesto sauce. It turns your baked pesto chicken gnocchi into a true crowd-pleaser.
- Layer Your Cheese: For the ultimate gooey topping on your chicken pesto gnocchi bake, layer part of your mozzarella and Parmesan inside the dish, and sprinkle the rest on top. This gives you cheesy goodness in every bite—not just on the surface.
- Use Gluten-Free Gnocchi if Needed: To make your creamy chicken and gnocchi bake gluten-free, simply swap in gluten-free gnocchi and double-check that your pesto doesn’t contain any hidden gluten.
- Brighten It Up: Before serving your baked chicken and gnocchi casserole, finish it with a squeeze of lemon juice or a sprinkle of fresh basil. This balances the richness of the dish and gives it that restaurant-quality finish.
- Perfect for Meal Prep: This dish holds up beautifully for leftovers. I often prep a full easy chicken and gnocchi casserole with pesto on Sunday and portion it out for quick lunches or dinners throughout the week. It reheats like a dream!
Recipe Overview
Difficulty Level: Easy
Course: Dinner / Main
Cuisine: American / Italian-Inspired
Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes
Nutritional Snapshot (Per Serving)
Calories: ~480
Protein: 32g
Carbohydrates: 38g
Fat: 23g
Sugar: 3g
Gluten-Free: No (use gluten-free gnocchi if needed)
Gnocchi provides a satisfying base of complex carbohydrates while chicken breast offers lean protein to support muscle health and satiety (Healthline). Pesto brings heart-healthy fats and antioxidants thanks to its olive oil, basil, and pine nut content (Verywell Fit).
Budget Breakdown
Shredded chicken (2 cups): ~$5.00
Gnocchi (1 lb): ~$3.50
Pesto (1/2 cup): ~$2.50
Spinach (2 cups): ~$2.00
Mozzarella & Parmesan cheese: ~$4.00
Cream & garlic: ~$2.00
Total Cost: ~$19.00
Cost Per Serving: ~$3.17
Discover more ways to eat well without overspending at NMC Health.
Behind the Recipe
I first created this creamy pesto chicken and gnocchi bake after a long week when my fridge had odds and ends that needed using—a bit of leftover rotisserie chicken, some gnocchi, and an open jar of pesto. I threw them all together with some cream and cheese, and what came out of the oven was pure magic.
Since then, this one pan creamy chicken gnocchi bake has become a go-to in my dinner rotation. It’s perfect for busy nights, meal prepping for the week, or even casual entertaining when I want something that feels a little special but is still easy to throw together. Over time, I’ve fine-tuned the balance of creamy sauce, bright pesto, and tender gnocchi so that every bite is rich and flavorful without being heavy.
What I love most about this recipe is how versatile it is. I’ve served it at casual family dinners, at potlucks, and even during the holidays as a cozy side dish. You can swap the protein, use different greens, or change up the cheese to suit your mood or what you have on hand. And it’s a fantastic way to use store-bought pesto—although if you have fresh basil in the garden, homemade pesto takes it to the next level.
When you need a dinner that delivers comfort and flavor with minimal fuss, this creamy pesto chicken and gnocchi bake always delivers.
Why You’ll Love This
- One pan = easy cleanup
- Rich and creamy with fresh pesto flavor
- Family-friendly and kid-approved
- Comforting yet vibrant
- Great for meal prep and leftovers
- Customizable with your favorite add-ins
Perfect For
- Cozy Weeknight Dinners
- Family-Friendly Casseroles
- Meal Prep for Busy Weeks
- Comfort Food Cravings
- Casual Entertaining
Ingredients You’ll Need
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1 lb potato gnocchi
- 1/2 cup prepared basil pesto (store-bought or homemade)
- 2 cups baby spinach
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 garlic cloves, minced
- Salt and pepper to taste
- Olive oil for greasing the pan
Ingredient Highlights
Chicken: Lean shredded chicken adds protein and heartiness to the bake. I often use rotisserie chicken for convenience, but any cooked chicken will work.
Gnocchi: Soft, pillowy gnocchi makes this dish feel indulgent and filling. You can use gluten-free gnocchi if needed.
Pesto: Basil pesto brings vibrant flavor and healthy fats thanks to olive oil and nuts (WebMD). Homemade or store-bought both work beautifully.
Spinach: Adds a pop of color and extra nutrients like fiber and iron. It wilts beautifully into the creamy sauce.
Cheese: A combination of mozzarella and Parmesan creates the ultimate gooey, golden topping.
How to Make It
Step 1: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
Step 2: In a large mixing bowl, combine the cooked shredded chicken, uncooked gnocchi, pesto, baby spinach, minced garlic, heavy cream, half of the mozzarella, and Parmesan. Season with salt and pepper to taste.
Step 3: Pour the mixture into the prepared baking dish and spread it evenly.
Step 4: Top with the remaining mozzarella cheese.
Step 5: Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 6: Let the bake rest for 5 minutes before serving. Garnish with fresh basil if desired.
Pro Tips for Success
- Use pre-cooked chicken to save time.
- No need to pre-boil the gnocchi—it cooks right in the creamy sauce.
- If using frozen spinach, thaw and squeeze out excess moisture first.
- For a lighter version, use half-and-half instead of heavy cream.
- Add cooked bacon or sun-dried tomatoes for extra flavor.
Easy Variations
- Protein Swap: Use cooked turkey or Italian sausage instead of chicken.
- Veggie Boost: Add sautéed mushrooms, zucchini, or bell peppers.
- Cheese Upgrade: Swap mozzarella for fontina or provolone for a different flavor profile.
- Pesto Variety: Try arugula or spinach pesto instead of classic basil pesto.
Storage & Reheat Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F until warmed through, or microwave individual portions.
This dish also freezes well. Freeze the unbaked casserole, then thaw and bake as directed.
Make It a Meal
Pair your creamy pesto chicken and gnocchi bake with:
- Garlic Parmesan Chicken and Potatoes – for a hearty dinner spread
- Grilled Honey Lime Chicken Skewers – for a lighter pairing
- Southern Beef and Rice Casserole – to turn your bake into a fun brunch casserole
Frequently Asked Questions
Combine shredded chicken, uncooked gnocchi, pesto, spinach, cheese, cream, and garlic in a baking dish. Top with cheese and bake until bubbly and golden.
Yes! Store-bought pesto works beautifully in this baked pesto chicken gnocchi recipe. For the freshest flavor, choose a high-quality brand made with olive oil and fresh basil.
Mozzarella and Parmesan are excellent choices. Mozzarella melts beautifully, while Parmesan adds sharp, savory flavor.
Absolutely. You can assemble the casserole up to 1 day in advance, cover, and refrigerate. Bake as directed when ready to serve.
Gnocchi typically contains wheat, but you can use gluten-free gnocchi to make this dish gluten-free.
There’s no need to pre-cook gnocchi. It bakes right in the creamy sauce, becoming tender and flavorful.
Yes! Freeze the unbaked casserole, then thaw overnight in the fridge and bake as directed.
Try adding sautéed mushrooms, broccoli florets, or roasted red peppers for extra texture and flavor.
Use half-and-half instead of heavy cream, and increase the amount of spinach or add zucchini for a lighter, veggie-forward version.
Stored properly in an airtight container, this one pan creamy chicken gnocchi bake will keep well for up to 4 days.
Yes! Assemble the dish, cover it, and refrigerate. When ready to bake, simply pop it in the oven. It’s a great option for meal prep and busy weeknights.
Final Thoughts
This creamy pesto chicken and gnocchi bake is everything I want in a cozy casserole—comforting, rich, and full of flavor. It’s the perfect way to turn simple pantry staples like gnocchi and pesto into a satisfying one-pan meal the whole family will love.
Whether you’re looking for a family-friendly baked chicken and gnocchi casserole, an easy chicken and gnocchi casserole with pesto, or a new twist on your usual pasta bakes, this recipe has you covered. It’s great for meal prep, entertaining, or simply treating yourself to a cheesy, creamy, pesto-packed dinner.
And the best part? The recipe is endlessly adaptable. Try it with turkey after the holidays, switch up the pesto, or add your favorite seasonal veggies. No matter how you customize it, I know this creamy pesto chicken and gnocchi bake will quickly become a beloved staple in your kitchen.
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A rich, cheesy baked chicken and gnocchi casserole with creamy pesto sauce, tender spinach, and golden mozzarella—an easy one-pan comfort food dinner you’ll crave again and again!
